Or also known as mee goreng with no kick. Much as I love very pedas (hot and spicy) fried noodles, I have to consider my partner's preference.
The man will jump at the slightest hint of heat. When we eat out, you can see him fishing out any pesky red chilies or cili padi from dishes and piling them on my plate hah..hah...
So with that in mind, I fried a batch of yellow noodle with nary a hint of chili. Kind of feels like "boh kam guan" (not satisfied in Hokkien) without the pounded chili hee..hee..
I fried the noodles with pork (his preference too), sliced shitake mushrooms, leeks and carrots. I thought it turned out rather well. Quite delicious, if I may say so myself. Hah!
Do you know that it freezes well? I portion them out into clip lock glass containers and stash them in the freezer. I thaw a portion in the lower fridge the evening before and steam the container covered the next day for about 25 minutes. And it is as good as freshly fried. Trust me.
Non-Spicy Fried Noodles
Recipe source : Phong Hong
- 450g yellow noodles
- some meat marinated with garlic and soya sauce
- 1 stalk of leek, thinly sliced
- 8 shitake mushroom, soaked to soften and then thinly sliced
- Half a carrot, julienned
- 4 cloves garlic, minced
- 1 tbsp light soya sauce
- 1 tbsp thick soya sauce
(Note : taste the noodles first as some brands could be saltier than others. Adjust seasoning accordingly)
1. Heat oil in wok and saute garlic briefly until slightly brown.
2. Add marinated meat and stir fry.
3. Add shitake mushrooms and stir fry.
4. Add a little bit of water and cover to simmer until meat is cooked and mushrooms are tender.
5. Add leeks and simmer until leeks are tender.
6. Add carrots and stir fry briefly.
7. Add seasoning and give a quick stir to mix everything together.
8. Lastly add the noodles and stir to coat with seasoning.
9. Continue to fry until noodles are fairly dry and well mixed.
10. Serve and enjoy!